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19/1/2022 0 Comments

double chocolate chickpea flour cookies

INGREDIENTS

110 grams (3/4 cup) chickpea flour (besan/gram flour)
25 grams (1/4 cup) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla powder (or 1 teaspoon extract)
1/4 teaspoon sea salt
80 grams (1/3 cup) coconut oil, melted
80 ml (1/3 cup) maple syrup or honey
1 large egg
100 grams (1/2 cup) dark chocolate, chopped

INSTRUCTIONS

Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.
In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.
Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.
Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).
Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.
Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.

Nutrition Information: Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 198 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g
Unsaturated Fat: 2gCholesterol: 21mgSodium: 145mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 5gThis data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.

© Alexandra Daum Cuisine: American / Category: Cookies and Bars
https://www.occasionallyeggs.com/double-chocolate-cookies/

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19/1/2022 0 Comments

crunchy, oat and chickpea crackers

For this tasty gluten free crackers recipe, all you need is hummus and oats!

Chickpeas are one of my favourite pulses, loaded with vitamins, high in protein and fibre.. I've actually written an article on the benefits of chickpeas which you can read more about here.

Cook Time 40 mins Calories 284 Author Alyssia Sheikh

Ingredients

1 cup hummus
⅔ cup oats ground to flour
sesame seeds
coarse sea salt

For Homemade Hummus:

1 can chickpeas drained & rinsed, save 1 Tbsp chickpea water to add to dough
1-2 cloves garlic
½ tsp salt
2-4 Tbsp olive oil

Instructions

Preheat oven to 350°F (180°C).
If making your own hummus, first drain and rinse chickpeas, saving 1 Tbsp of the chickpea water to add to your dough later.
In a food processor, add chickpeas, garlic, salt, and olive oil. Blend until smooth.
Transfer hummus to a large mixing bowl. Add flour and mix to combine, forming a dough ball.
Place dough on a flat surface, lined with parchment. Put another piece of parchment on top and use a rolling pin to flatten out dough (¼ inch thick or less).
Cut dough into circles. (I used a 2¼-inch round cookie cutter, you could also use the rim of a glass.) Re-roll leftover dough and continue to cut out cracker shapes until dough is used up.
Place cut dough shapes on a baking sheet, lined with parchment and lightly sprayed.
Prick the center of each cracker with a fork so they bake evenly.
Sprinkle on sesame seeds and press down gently with hands. Sprinkle on salt.
Bake 30-40 minutes, until golden.
Allow to cool on a wire rack.
Yields ~50 gluten free crackers.

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double chocolate chickpea flour cookies

crunchy, oat and chickpea crackers

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